Jalapeno Chicken Sausage and Kale Soup

Jalapeno Chicken Sausage and Kale Soup
  • Prep Time: 20
  • Total Time: 40
  • Servings: 4-6

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About this Recipe


1 Pkg Schneider’s Jalapeno Chicken Sausages, diced
4 cups chicken stock
2 tbsp olive oil
1 large onion, finely chopped
1 leek, white part only, sliced
3 carrots, diced
2 garlic cloves, minced
156 ml can tomato paste
1 tsp coriander
1/4 tsp cayenne (optional)
1 tsp salt
1 small bunch kale, stems removed, chopped, about 8 cups
540 ml can lentils, drained and rinsed grated Monterey Jack Cheese


Heat a large, wide saucepan over medium. Add oil, then sausages. Cook the sausage until it begins to brown and then remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Stir in tomato paste, coriander, salt, sausages. Continue to cook, stirring frequently, until flavor develops, 5 more min. Pour in 4 cups of chicken stock. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with jack cheese. Serve immediately.


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